Cook - Patient Dining Services (0.8 FTE/Days)

Deliver hot and cold food production, ensuring food presentation, quality, and safe temperature holding from preparation to final service. Manage tray assembly, delivery, and café meal service while adhering to modified diet requirements. Maintain effective oral and written communication skills within the kitchen environment, subject to hot and cold equipment. Requires a valid Food Worker Card and ServSafe Certification, with one year of culinary arts experience preferred. Schedule includes shifts from 0530-1400 on Saturdays and 0500-1330 on Sundays and Mondays.